The Best Chocolate Cupcakes

Yield:
12 cupcakes

Prep Time:30minutes

Cook:25minutes

After tons of testing and tweaking, I've finally discovered the BEST Chocolate Cupcake recipe! Truly! Keep reading for lots of recipe tips, insights into the science of baking, and the full printable recipe.

Tessa's Recipe Rundown...

Taste: Chocolate overload in the best possible way!Texture: The cupcakes are incredibly moist and tender without being too delicate or crumbly. And the frosting is just oh so light and creamy.Ease: The cupcakes themselves are super simple and easy, but the frosting is more involved. It balances out in the end!Appearance: Gorgeous.Pros: The BEST, duh!!Cons: None.I make this again? Yessss, but maybe not for a while since my kitchen has experienced a cupcake explosion since trying to perfect this recipe, ha!

Oh was this a frustrating recipe to perfect.

If you follow me at all, then you know I love to utilize the science of baking to tweak and test recipes until I think they’re the ULTIMATE version of that recipe. I’ve done it with my Ultimate Brownies and Ultimate Chocolate Chip Cookies, so it was about time I embarked on another recipe. What better to perfect than Chocolate Cupcakes?! It took about 5 straight batches over a couple days, after previous casual tests over the months, to finally nail the recipe.

I hope you love it as much as I do! It’s perfectly moist and tender. Not so moist that is collapses and not so tender that it crumbles. Plus tooooons of chocolate flavor. Like three kinds overall!

Tips for Making the BEST Chocolate Cupcakes

This recipe underwent extensive testing to perfect. Below is a complete explanation of every major element in case you wanted to learn more about the science and process behind all of it. I’ve tried to answer any questions you might have below, but feel free to leave a comment with any other questions. ALSO, I ended up writing an entire post about How to Make Perfect Cupcakes HERE you might enjoy. Otherwise, keep scrolling for the full printable recipe.

Chocolate

We can’t make stellar chocolate cupcakes without first considering the chocolate! The cupcakes themselves use a whole 4 ounces of bittersweet chocolate AND Dutch-process cocoa powder for as much chocolate flavor as possible. I do recommend you stick with the Dutch-process cocoa as it actually works differently on a chemical level compared to regular natural cocoa. You can learn more about the differences between cocoa powders here.

You can find it at many gourmet food stores, like Whole Foods, Sur la Table, and Williams-Sonoma. I actually order a big container on Amazon because it’s such a great value!

The frosting uses melted chocolate for the most intense and pure chocolate flavor possible. I like to use semisweet, but feel free to use milk or dark chocolate. It’s totally up to you!

Fat

This recipe calls for vegetable oil instead of melted butter. I went back and forth on this for a bit and wound up choosing the oil because it creates an ultra moist texture and open, slightly spongy crumb which is perfect for chocolate cupcakes. Feel free to use melted coconut oil instead of vegetable oil!

Hot Water and Espresso Powder

If you bake chocolate cake or cupcakes a lot, you’ve probably seen quite a few recipes that utilize hot water or even hot coffee. It helps to dissolve and ‘bloom’ the cocoa powder to bring out as much flavor with as few cocoa lumps as possible. In my Best Chocolate Cupcake recipe, I use a combination of hot water and instant espresso powder. The espresso simply enhances the chocolate flavor without actually being perceptible. Alternatively, you could use hot coffee for the same effect. I never have coffee on hand so for me, espresso powder + hot water is easier and cleaner.

Sugar(s)

Most of my initial recipe tests used only granulated sugar for the cupcakes. Then, I thought I’d try to add in a bit of brown sugar. The resulting cupcakes were flavorful, moist, and slightly chewy. Perfect!

Eggs

The more whole eggs a cake recipe has, the richer it’ll be. I repeated one of my favorite baking tricks and added in an egg yolk. It works beautifully for brownies and cookies, so why not chocolate cupcakes? It adds more richness, chewiness, and structure so the cupcake can stand up to a generous or heavy frosting.

Leavener

Oh man, this is where I encountered the most frustration. I went back and forth on this. When I used both baking soda and baking powder, the cupcakes rose to a beautiful height while baking but then fell and collapsed slightly as they cooled. Bummer. That was too much leavener.

I went back to only baking soda, which is more effective per teaspoon than baking powder, but had to add vinegar to the recipe. Why? Well because there wasn’t much acid for the baking soda to react with originally. Dutch-process cocoa powder has been neutralized of its acid, so it was only the sour cream and small amount of brown sugar. For tall and light cupcakes, we need enough leavening so baking soda + vinegar did the trick.

Flour

I tried testing with bread flour after seeing a few ‘ultimate’ recipes that used it but found that all-purpose worked just as well. Since AP flour is more readily available, I stuck with that to make things easiest for you.

Sour Cream

I find that sour cream adds such a lovely richness and balance of flavor to cupcakes, so I just had to include it here. I think it definitely works best, but full fat plain Greek yogurt also makes a fine substitute.

The Frosting

This recipe actually creates a chocolate Swiss Buttercream, which involves cooking egg whites and sugar over a double boiler. Don’t let that intimidate you, I have a full step-by-step video showing you how to make Swiss Buttercream here. Yes, it is extra work. Yes, it is absolutely positively worth it!! Swiss buttercream is sooo much lighter, creamier, and smoother than American buttercream. Plus, it’s not quite so sweet and sugary. However, if you still want to use American buttercream instead here’s a helpful buttercream post.

How to make

The Best Chocolate Cupcakes

After tons of testing and tweaking, I've finally discovered the BEST Chocolate Cupcake recipe! Truly! Keep reading for lots of recipe tips, insights into the science of baking, and the full printable recipe.

Directions

Make the cupcakes:

In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.

Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.

In a small bowl, whisk together the flour, sugar, salt, and baking soda.

Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.

Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

Make the frosting:

Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes.

Fit stand mixer with whisk attachment and beat the egg white mixture on medium speed until slightly cooled and thickened, about 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. If the mixture looks curdled, that’s okay. Just keep beating until it becomes smooth.

Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.

Frosting can be made 1 day ahead of time and stored in an airtight container in the refrigerator. Warm frosting in the microwave for 5 to 10 seconds and stir until creamy again before frosting cupcakes.

Frosting can also be transferred to a ziptop bag and frozen for up to 1 month. Defrost in the fridge overnight then rewhip in the stand mixer until light and smooth.

Course:
Dessert

Cuisine:
American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe byTessa

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

I love love love your ultimate guides/the best ever…recipes!! This recipe looks perfect!! Please please please also do an ultimate guide to vanilla cupcakes and also eggless cake as i am yet to find an awesome recipe and i am sooo in need of one!!
Love your blog/vlogs/insta!!
Xxx

Love chocolate cupcakes! Thank you so much for sharing where to purchase Dutch-process cocoa powder. I have seen that listed on many recipes, but have not found it. Of course, duh, Amazon has everything!! Love the updated look of you site by the way.

Hi Tanvi, did you read the post? I talked about the cocoa powder under the Chocolate heading and included a link explaining the difference between the two. Your best bet is to stick with Dutch-process. I order mine online 🙂

Tessa, the cupcakes are the best. I have enjoyed reading your research on not only the cupcakes but the chocolate chip cookies. I’m going to try my hand at the decorating side after I watch your vedio. I made the cupcakes last night and took them over to my best friend. She told me this morning they’re half gone and the best she’s ever had.
Thanks again great job.
Bill

Omg It looks sooo good, I would love to try it but I am French and don’t understand anything to cups and ounces is the recipe available with grams measurements ? As I also have tried to perfect my cupcakes I succeded for the frosting part but The muffin in itself I didn’t… Thank you for sharing you hard work, I discovered you through Instagram and subscribed right away, love what you do!

Hi
These look awesome and i can’t wait to try them!! Best blog ever! I completely take on your advice to use dutch process cocoa and i will be ordering from amazon asap! But as i want to make these now and only have regular cocoa pls advise as to whether i still need the vinegar!

These were terrific!! Probably the best recipe I have found so far. Chocolate cup cakes are my husbands favorite so I make them all the time. Tried this recipe recently and found it to be moist and full of chocolate flavor and held up to the dry climate. Instructions are clear and easy to follow. Thanks so much Tessa! Love your stuff!

Tried this earlier and I was so happy for the result!!!
My kids loved it!!!
They even ate it after i removed the first batch from the oven.. And because of that, i need to make a second batch!!!
Bad thing is i didn’t got the chance to make frosting coz I haven’t got my order for the hand mixer yet… :'(
But the cupcakes alone are delicious!!!
Will surely keep this recipe…
Thanks a lot!!

OMG! So yummy! Just finished baking a batch of mini chocolate cupcakes and couldn’t wait until they cooled completely. This is a test run for my son’s birthday party next week and couldn’t be happier. Only substitution was using decaf instant coffee. Will be trying to match the cupcakes with a marshmallow cream cheese frosting tomorrow. Need a white canvas on top for the edible Power Rangers print cupcake toppers. Thank you for the detailed recipe (love the weights) resulting in such a moist chocolatey cupcake!

This is one of the best recipes I know but mine do not look as good as yours!! I think you are a very smart person to have created such a tasty thing and I shared them with my family and almost fainted they were sooooo good!thankyou for making this recipe on Pinterest and if you would like to see some of the things I have done please look and follow me

So, I’m not a baker by any means. Cooking is my game but I had the urge to bake after seeing this recipe. The cake portion turned out perfectly. The cake was moist and not overly sweet. However the icing turned out to be more of a ganache and not really fluffy at all. This could be because I hadn’t melted the chocolate prior or maybe I should’ve refrigerated the icing for an hour or two before icing my cupcakes? After adding the butter to the egg white/sugar mixture it just never got to as fluffy as I had hoped. I feel like maybe the step of having to melt the chocolate beforehand should be in the method rather than listed as an ingredient. Or that the icing should be refrigerated for an hour or two before applying to the cupcakes. I just put the bowl back on the double boiler for a little bit longer so the chocolate could melt properly. I’m sure if I did this recipe over it would turn out beautifully. I’ll definitely try t again someday….

So, my fiance bought groceries for me and instead of buying a bar of bittersweet chocolate, he got bittersweet chocolate chips. Its a 10 oz bag, and I see the recipe needs 4 oz. Do you think half a cup of chocolate chips would work? I don’t have a food scale so I can’t weigh ingredients… you may not answer before I get started, but I figured someone else may need to know later anyway! I’m having a party tomorrow, so I have a lot of baking to get too! 🙂 This is the first time trying one of your recipes, and it looks really good, so hopefully it turns out!

Hello Tessa, this is the best chocolate cupcake I have tried so far in years. Sweetness is just right, texture is smooth and moist and most of all, no caving! Was not able to make the frosting though as the cupcakes were quicky gone before I could even prepare the frosting! Love, love this recipe!

Hi! Ok, so these are in the oven now! The batter is awesome, I had pretty high expectations for them, all seemed well. Except for the cocoa powder part! My hubby ran to the store for me and couldn’t find dutch processed, so we used regular. And it wasn’t until now that I saw your suggestion about omitting the vinegar if using regular!!! YIKES! I guess we shall see what happens after these puppies are done. I’ll let you know if it is successful, hoping so, they are for my sons class party…tomorrow! lol.

Thank you this wonderful chocolate cupcake recipe Tessa. I’m so excited to try it out
for my son’s birthday at the end of this month. I wonder if you also have any recipe for vanilla cupcake (regular yellow cupcake I mean)

These were just awesome! Easy to make … made these with my daughter as a mother’s day treat for her mom. Everyone loved them. Thanks for this wonderful recipe, I substituted plain yogurt for sourcream.

Hi – I was just wondering if the cupcakes would require to be refrigerated given the sour cream? I want to make these as cupcake jars favors so guests may not refrigerate. I see the frosting calls for egg whites so I’d use a standard buttercream instead since egg whites do require refrigeration.

Hi Ashley, actually you wouldn’t need to worry about the sour cream or egg whites spoiling since both those ingredients are cooked to a temperature that kills bacteria. The only perishable ingredient you’d need to worry about is the butter in the frosting, however the sugar helps prohibit bacteria growth so buttercream is fine left at a cool room temperature for the better part of the day. It’s up to you and what you feel safe doing. I typically refrigerate after 8 hours.

A little too much bittersweet chocolate for me, I think I will try semisweet next time instead. I also might try baking powder instead of soda to make them a little more dense, I like them a little less airy. Yummy though, and not overly sweet which I like.

Hi, it’s probably the third time I’ve made these chocolate cupcakes with different frostings (of course with your swiss buttercream recipes) and they turn out perfect every single time. Everyone loves them in my house from kids to adults. Thanks for this wonderful delicious super easy cupcake recipe.

Hey.tried these today,the frosting turned out super.
But something seriously went wrong the cupcakes,the batter overflowed the cups.the cakes smelt bad when baked and they taste very bitter.i made a few changes,can you tell me if this is what went wrong?
1.i used sour cream substitue(milk with vinegar)
2.i didn’t find any step about not using vinegar if using natural cocoa,thus used vinegar twice.once as stated in the recipe and once for the sour cream sub.
Is that why they’re so bitter tasting and smelling bad?

Hi tessa,
Thank you so much sharing this wonderful recipe….
Sooo excited to try baking your creation…
Im just curious if it is possible to replace the “dutch process cocoa powder” to “alkalized cocoa powder”?…
Hope to see soon …..MANGO CUPCAKE

Hi Tessa,
I’ve never used a piping tip for icing. How do you use the Ateco piping tip? Also would I need to buy
pastry bags or can I use a ziploc with the Ateco tip? Would I fold the plastic bag and then cut the tip, then put the tip on it? Please help. . .thanks. I’d like to try the recipes and use the piping tip.

As Aussie here trying to work out ounces into grams. With regards to the Dutch-process cocoa, it seems that 2 tablespoons would equal 1 ounce, however this isn’t sufficient enough to make 1/3 of a cup. Could you please advise in tablespoons the amount of Dutch-process cocoa to use?

You are amazing Tess I just put a batch in the oven …as for the frosting I used your buttercream frosting recipe only because I had made it first and then thort to myself why not try the best cupcake recipe lols. Can’t wait to frost them

Ok so these are the best cupcakes ever hands down!!!!!!!!!! Omg I sent a batch to my husbands office and they loved them!!!! Thanx Tess for being kind enough to share these recipes most would keep it secret lols. I wish I could post pics of the cupcakes

Made these for a shower… Flavor was amazing but they turned out dry
Could it be because i doubled the recipe???? Would like to make again but fix the dryness factor. Measured carefully and didn t ovetbeat or overcook!!!!

Did you measure by weight or volume? By volume, this recipe doubled should required 1 3/4 cups flour (I know that can be a little confusing). I’ve tested this recipe many times, and based off the positive comments its received I’m thinking it was probably an ingredient that was mis-measured or incorrectly doubled.

Hi! My husband’s 5 year old niece was in town and her mom told me she really wanted to make chocolate cupcakes with me, and she has never made cupcakes before. I am NOT a baker. I probably bake once a year. But I really wanted to give her an authentic experience instead of using a box, so I searched high and low and settled on your recipe. I just wanted to say THANK YOU. They turned out PERFECT. Everyone loved them. I love that they rose well, were pretty sturdy yet fluffy on the inside, and were not overly sweet. I also missed the part about not using vinegar if using regular cocoa powder but they were still delicious. Will be saving it to my favorite recipes list!

Hey I love ur recipes.they r so perfect.I baked banana chocolate muffins with ur recipe many times.it’s a hit among kids.thanks a ton for ur effort in sharing detailed recipes.I wanna know the simple chocolate cupcake recipe.? Can I add granulated sugar rather than brown sugar in this recipe.tia

Um Tessa, I know we’ve never met so this is a bit weird, but I love you. Like seriously the best baker award should go to you. Forever. I can’t tell you how many scratch cakes/cupcakes I’ve tried over the last couple years. Not a single one has met my expectations… But these little puppies. Yes. They did. Perfectly soft and airy like a boxed mix but with this special almost chewy top. The are nothing short of perfection. I’m smitten. Thank you, thank you for sharing this recipe with the world!!!
Haley
(This is the 2nd recipe of yours I’ve tried and you are 2/2! I LOVE the weight measurements! Keep up the delicious work!) ❤️❤️

WOW i made this icing (with white chocolate) and the chocolate cake from your chocolate mint cupcake and it was so perfect! I had put oreos on top because it was an oreo cake and it was so delicious!
Keep up your good work I really like to read you, you inspire me 😀

best chocolate cupcakes i have made!! and we try so many recipes because we love chocolate lol. we dont have bittersweet choc in australia so i used good quality dark choc and still they are so so good. i always make smb with cakes & it goes so perfect together! thanks tessa.

Hello, Jessa! These cupcakes look so good!!!! I’m planning on making these today for Eid. I hope mine turn out as good as yours look! But for bittersweet chocolate, can I add dark or semisweet chocolate chips or what exactly because I’m confused.

Oh Oh and I have a one more question. I’ve recently created a blog and I’m planning on making posts for whatever I make but since I’m new I’m not really sure about how giving credit really works like. Do I just add a link to your post or is there something more I need to be careful about? Thanks for reading and I look forward to your reply <3

Eid Mubarak, Huda! Yes you can use the same amount of semisweet chocolate in place of the bittersweet. The cupcakes will just be slightly sweeter!

Most bloggers prefer to receive credit with a link back to the original post, and a link back to the blog homepage. When sharing another’s recipe, be sure to re-write the recipe directions in your own words. Lastly, only share another’s photographs if you have explicit permission. If you follow those guidelines you should be good 🙂

hi tessa! can i use this cupcake recipe for fondant themed cupcakes without the chocolate buttercream? will these stay moist at room temperature if i make them ahead 2 days before delivery date or should i put them in the fridge?

Hi. Just made these last night for a party today. Party has been cancelled indefinitely due to a family emergency. I’m wondering if these can be frozen, and for how long? They are unfrosted, as I was called away after making the frosting.
Thanks!
Tari

Many thanks for the “skip to the recipe” button! I can’t remember the last time I came across a recipe on a blog that didn’t make me scroll through a million photos to get to the recipe. Bless your beautiful soul.

Hi Tessa, You def. were not kidding with best chocolate cupcakes. I gave a few different recipes this week getting ready for my daughters first birthday and this was one of everyone’s favorite pick. My own issue was not sweet enough giving a bit of that bitter taste….So I wonder would the semi sweet change anything other then giving it a little more sweetness?
Really appreciate your shared recipes 🙂

FYI, for those not able to find Dutch processed cocoa powder, I just picked up a bag at Costco. I’m so excited to be baking these today to make Frankenstein cupcakes with for our Halloween potluck at work tomorrow!

These were exceptional! I subbed the sour cream for buttermilk and they were so yummy! I’m still hunting for the best milk chocolate cupcakes, and I plan on replacing the bittersweet with milk chocolate since the texture & moistness is perfection. 🙂

I made these for a party and they were a huge hit, but for a bigger group I need to make a larger batch. I read in one of your comments that this recipe doubles well. Is the recipe the same (each ingredient doubled in volume, i.e. 3/4 c = 1.5 c) when doubled or do I need to tweak some of the measurements? Thanks!

Hi, I want to make these cupcakes but I’m confused with the cup to ounces conversations. It’s says 1/3c of cocoa, but list (1 ounce). However 1/3c equals 2.6 ounces. So am I just to follow cup measurements? I want to Make sure I get it right !

Hi Joanna, not every ingredient has the same density. Think of it this way: if you were to way 1/3 cup of rocks and 1/3 cup of feathers, they both wouldn’t way 2.6 ounces right? Same with all baking ingredients. You can learn more here: https://www.handletheheat.com/ultimate-guide-measuring/

Hi, this is by far the best chocolate cupcake/cake I ever ate!!! I would like to know if you have a vanilla cake recipe as good or if it’s possible to do this recipe without chocolate and coffee?
Thank you a lot 🙂

Hey, I’m planning to try this out tomorrow! I have a question. Normally, when my chocolate mixes with water, it hardens and I cant use it further. But you have mentioned pouring hot water over the chocolate! Is there some other reason?

Hi Tessa. I have one question. Have you ever tried making these with cake flour? If so, whats your take on it. I made the cupcakes and they are just wonderful. Made the second batch with semi-sweet chocolate instead, perfer it more over the bitter one. However, this recipe is a keeper for sure. The go-to chocolate cupcake recipe. So thank you a tons for ending my search for the ultimate chocolate cupcake wohoooo. Tired of people claming “theirs” is the best one ever. No no no YOURS IS.

I’m so happy to hear that, Alisa! I find AP flour works best here to create a cupcake that’s tender and moist, without being too delicate, crumbly, or unable to hold up to as much frosting as your heart desires 😉

I baked two dozen chocolate cupcakes and made 1 1/2 times frosting recipe. Does it enough frosting?
Also the party is this Saturday and I made this frosting today which is Thursday and planing to frost the cupcakes tomorrow , Friday. Is that still safe?Thanks

Tessa, this is the absolute best frosting I have ever had or made. Thank you. In my opinion, _this_ is the ultimate buttercream frosting, not the American one in your other guide. The American buttercream is like whipped cream, but this buttercream doesn’t have that atrocious texture: it has an amazing texture!

In the last batch of these cupcakes I made, I added peanut butter chips to the batter before baking. They were to die for. I highly recommend this customization!

An amazing cupcake recipe. I made these GF using Bob’s Red Mill 1:1 instead of AP flour, and they turned out fantastic! Paired them with a cream cheese/grapefruit frosting in lieu of the chocolate buttercream and was very happy with the results! Thanks for all of the research you did to make this recipe so incredible!!!

I just recently made these cupcakes and I had high hopes for them. I have a go to chocolate cake recipe that I usually use but I was looking for something that domed a bit more so I gave these a try. I am a very experienced baker and even thought they smelled delicious they came out extremely dry for me. I followed the recipe exactly but I just didn’t like the outcome. I even baked the second batch I made for a shorter time hoping that would help but they were still not up to my standards. I may attempt them again with a minor adjustment to the kind of chocolate I use and see if that makes a difference.

Do you also have a chocolate cake recipe. We have made your chocolate raspberry cupcakes and people ask for them over and over again. I”m just not sure how to make the transition from cupcake to cake and we would need to double layer. I feel nervous making any changes. Thanks for any advice.

Tessa
Great recipe! Just baked this today and my kids were so happy i’ve tried your recipe
Been looking for so long to bake a truly chocolatey and yummy cupcake the sweetness is just righ
thank you for sharing. Waiting for more of your post…
Your cupcake is beautiful as you ..

OMG-Truly THE BEST CHOCOLATE CUPCAKES EVER!!! It’s my go to recipe now. I have recveived RAVE reviews from family & friends…I’m known as the cupcake chick too. I stuff them with a whip cream ganache and call the triple chocolate wonders. Thanks sooo much!

Finally! I’ve had a chocolate cake recipe (similar to yours, actually) that I’ve loved for years, but it doesn’t translate to cupcakes well at all. This recipe is perfect! Such lovely crowns, perfect for frosting! Thank you so much!

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